Beauty of beef carpaccio lies in its simplicity

Beef carpaccio is on many an upscale appetizer menu, and when it’s done well, it’s a thing of beauty.

Essentially, a tenderloin of beef is coated with a spice mixture, seared in a hot skillet, cooled, then frozen for a couple of hours. While the beef is still frozen, it is sliced super thin, then pounded with a mallet to make it paper thin. The slices are then plated and served with various accompaniments.

It’s a fun dish to eat, and while you may be intimidated to try making it at home, I’m here to tell you it’s quite easy. All you need are fresh, top-quality ingredients and a very sharp knife.

Splurge a little and get the best beef tenderloin you can afford, ideally from a local farmer. While it may be tempting to take out the day’s frustrations while pounding the meat into paper-thin slices, a gentle touch goes a long way. The beauty of this dish lies in its simplicity, letting each and every flavour and texture shine through. You won’t even realize you’re essentially eating raw beef.

The Tenderloin

1 tsp mustard seeds

1 ½ tsp whole black peppercorns

1 tsp fennel seeds

1 tsp coarse salt

550 grams grass fed beef tenderloin, trimmed of fat and gristle

1 tbsp olive oil

Instructions:

In a spice grinder or mortar and pestle, process the spices and salt until medium coarsely crushed. Take the piece of tenderloin and coat all sides with this mixture. Heat a skillet over high heat until very hot.

Add 1 tbsp olive oil and wait 20 seconds before putting in the beef. Sear all sides of the tenderloin — about 40 seconds each side. Remove from heat. Put on a plate and place in the refrigerator until completely cold. Wrap the tenderloin tightly in plastic and freeze for about 2 ½ hours.

With a very sharp knife, mandolin or meat slicer thinly slice the tenderloin. Place a sheet of plastic wrap on a cutting board. Arrange a few slices of beef on the plastic. Top with another sheet of plastic and using a meat mallet, pound the meat until about doubled in size or very thin. Remove top sheet of plastic, invert the meat onto plates and remove remaining plastic very carefully.

Proceed with following topping recipes. Each recipe serves 6 and it’s best if eaten immediately.

Beef carpaccio with arugula and parmesan.

Beef Carpaccio with Arugula and Parmesan

This is the classic recipe for beef carpaccio. Once your beef is sliced, it comes together in mere minutes. Peppery arugula gives a nice bite, while fruity olive oil and salty cheese balance out the flavours. Be sure to give each plate a lemon wedge so guests can squeeze fresh juice over their carpaccio. Then watch them smack their lips.

1 piece beef tenderloin (from above)

4 cups arugula

3 oz (85 grams) Parmesan cheese, shaved with a vegetable peeler

extra virgin olive oil

lemon wedges

sea salt

cracked pepper

Instructions:

Garnish each plate of beef attractively with arugula, Parmesan shavings, drizzles of good olive oil, squeeze of lemon, salt and pepper.

Beef Carpaccio with Ponzu Sauce and Radishes

Reminiscent of Japanese beef tataki, this version of beef carpaccio is one of my favourite ways to eat it. The slightly sweet/salty Ponzu sauce is a fabulous accompaniment, and now that I think of it, a little wasabi on the side would not be completely out of order. In fact, it could be miraculous.

Be sure to take advantage of all those lovely spring radishes in the market now — they add great texture, and well, who doesn’t love radishes? Pea shoots are about the prettiest garnish out there — don’t be shy when using them.

6 large radishes, very thinly sliced

4 green onions, thinly sliced on bias

handful of pea shoots

sesame oil

Ponzu Sauce

½ cup fresh lime juice

⅓ cup soy sauce

2 tbsp rice vinegar

2 tbsp mirin OR sherry cooking wine

2 tbsp coconut sugar OR brown sugar

pinch red chili flakes

Instructions:

In a jar, shake up Ponzu sauce ingredients. Let stand at least one hour for flavours to marry.

Arrange thin slices of beef on plates, and attractively garnish with thin slices of radish, green onions and pea shoots. Drizzle a few drops of sesame oil over beef. Pour ponzu sauce into individual dishes and serve with carpaccio.

Beef carpaccio with pickled shallots and asparagus.

Beef Carpaccio with Pickled Shallots and Asparagus

Asparagus season is my favourite season, and wouldn’t you know beef carpaccio loves it, too. This is a fun dish to eat. The asparagus, just kissed with a little heat, plays very nicely with the slightly pickled shallots and sweet cherry tomatoes. Pistachios and parsley round out this very pretty plate.

2 large shallots, thinly sliced

¼ cup apple cider vinegar

6 asparagus spears, very thinly sliced

handful cherry tomatoes, cut in half

½ cup flat leaf parsley leaves

½ cup pistachios, coarsely chopped

Cold-pressed canola oil, or Camelina oil or extra virgin olive oil

Sea salt and cracked pepper

Instructions:

Place shallots and vinegar in a small jar. Let them stand for 30 minutes.

Arrange beef slices on plates. In a medium skillet over high heat, heat 2 tbsp olive oil. Add sliced asparagus and a pinch of sea salt. Cook until just warm. Remove from heat.

Top beef slices with warm asparagus, cherry tomato halves, parsley, pickled shallots and pistachios. Drizzle a little of the remaining vinegar over each plate, along with a good drizzle of oil. Sprinkle with salt and pepper.

Related

This Week's Flyers

Comments

We encourage all readers to share their views on our articles and blog posts. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. We are using Facebook commenting. Visit our FAQ page for more information.